Ingredients for stock base;
• Oil 3 tbs
• Chicken (with bone) 300g (for the most flavorful stock)
• Carrot 1
• Garlic Cloves 5-6 ( whole for stock )
• Spring Onion 4 inch piece
• Water 6-7 cups
• Salt 1 tsp (or to taste)
• Black Peper 6-7
• Bay leave 1
Ingredients
• Add Shredded Chicken
• Add Crushed Corn 1/2 cup
• Salt 1 tsp
• Black Pepper Powder 1 tsp
• White Pepper Powder 1/2 tsp
• Chicken Powder or Cube 1 tsp (for that restaurant-style kick)
• Chinese Salt 1/2 tsp
• Soy Sauce 2 tbsp
• Vinegar 2 tbsp
• Cornflour 4-5 tbsp (dissolved in 1/2 cup water)
• Eggs 1 (whisked well)
Instructions:
• Boil chicken with garlic and salt until tender. Shred the chicken and strain the stock.
• Add corn and shredded chicken back to the stock and bring to a boil.
• Add seasonings and sauces.
• Slowly pour in cornflour slurry while stirring until thickened.
• Drizzle in whisked eggs slowly for perfect ribbons. Serve hot!
3 Comments
❤❤❤❤
Yummy 😋 😋 😋
Masha Allah ❤❤❤